Best Blueberry Beef Burgers Recipes

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BLUEBERRY BURGER



Blueberry Burger image

This is a quote from the washingtonpost.com - "Blueberries add cancer-fighting antioxidants to the patties and may slightly reduce the fat content of burgers. They also help make burgers that are made from drier, leaner ground beef, chicken or turkey into a juicier product." When making this burger you can use fresh blueberries. Omit the freeze-dried and wait until you finish with step #3. Then add the blueberries folding in gently, being careful not to mash or break. The burger really looks good when you use the fresh berries. You can also add 1/8 tsp. chili powder, 1/2 teaspoon hamburger seasoning, a pinch of cayenne 1/2 Tablespoon minced onion, 1/2 Tablespoon parsley. If you add these things add 1/8 of a cup of milk. Otherwise just use the simple recipe below.

Provided by Chef Mommie

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup freeze- dried blueberries (or fresh see above description)
1 lb ground beef (turkey or chicken)
1/2 teaspoon salt
fresh ground black pepper
4 slices sharp cheddar cheese (optional)

Steps:

  • Place the freeze dried blueberries in the bowl of a food processor and pulse until powdered.
  • In a large bowl, combine the blueberries with the beef, salt and several turns of the pepper mill.
  • With your hands or a wooden spoon, mix the beef until all the ingredients are evenly incorporated.
  • Form into 4 burgers. Pan-fry or grill according to taste. Do not flatten while cooking and only flip once.
  • Add the cheese (if using) about 2 minutes before the end of the cook time.
  • Place the burgers on buns and serve with ketchup, chili sauce, or your favorite toppings.
  • Makes 4 burgers.

Nutrition Facts : Calories 243.8, Fat 17, SaturatedFat 6.7, Cholesterol 77.1, Sodium 365.5, Protein 21.1

BLUEBERRY BACON BLUE CHEESE BURGER AU POIVRE



Blueberry Bacon Blue Cheese Burger au Poivre image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 19

2 pounds ground chuck
2 pints fresh blueberries
1/2 cup sugar
1/3 cup lemon juice
Kosher salt
2 tablespoons cornstarch
1/2 cup water
2 cups coarsely ground black pepper (butcher's grind)
Canola oil
6 challah or brioche burger buns
1 cup Basil Aioli, recipe follows
8 ounces crumbled blue cheese
12 slices thick-cut cooked bacon
Arugula and sliced red onion, for serving
2 bunches basil
1/4 cup fresh lemon juice
4 cloves of garlic
1/2 cup of canola oil, or a blend of canola and olive oil
Mayonnaise, as needed

Steps:

  • Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.
  • Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature.
  • Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side.
  • Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers.
  • Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers.
  • Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree).

BLUEBERRY HAMBURGERS



Blueberry Hamburgers image

Found this recipe last year when blueberries just came into season. We had them a few times and love them. You can't taste the blueberries too much but the burgers are really moist and flavorful. You can also use frozen blueberries but need to thaw them out before using.

Provided by Beth.B

Categories     Meat

Time 25m

Yield 6 hamburgers, 6 serving(s)

Number Of Ingredients 9

1/2 cup breadcrumbs
1/3 cup fresh blueberries
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 lbs ground beef

Steps:

  • Mix blueberries, vinegar, mustard, worcestershire, garlic and salt and pepper together in blender or food processor until pureed. Mix in bread crumbs with spoon.
  • Add ground beef and mix together well.
  • Form the mixture into hamburger patties.
  • Cook on grill about 4-5 minutes per side.
  • Serve on hamburger buns.

Nutrition Facts : Calories 368.6, Fat 23.2, SaturatedFat 9, Cholesterol 102.8, Sodium 290.8, Carbohydrate 8.3, Fiber 0.7, Sugar 1.5, Protein 29.5

CHEESE-STUFFED BURGERS FOR TWO



Cheese-Stuffed Burgers for Two image

Here's a sandwich that does traditional burgers one better-with a surprise pocket of cheddar! My family really enjoys the melted cheese center. -Says Janet Wood, Windham, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 tablespoon finely chopped onion
1 tablespoon ketchup
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef (90% lean)
1/4 cup finely shredded cheddar cheese
2 hamburger buns, split
Optional: Lettuce leaves and tomato slices

Steps:

  • In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. , Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.

Nutrition Facts : Calories 357 calories, Fat 15g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 787mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

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